Moist and tender Peanut Butter Banana Muffins are a tasty way to use your ripe bananas, and a delicious start to your morning!
I had the ugliest bananas laying around on my kitchen counter for about a week. The peels were spotted brown nearing black and I was fearing the stems would start to mold. I was tempted to toss them, but I just couldn’t do it! Bananas are a staple around here and we eat quite a few. My husband eats one just about everyday, but he’s particular about the banana being the perfect ripeness, so if there are any that get left behind, they usually go into the freezer for smoothies.
Somehow we got overloaded with frozen bananas, and have plenty in our freezer that are pre-wrapped and ready to be blended up, so baking with those ripe bananas seemed like the next best choice!
Banana bread is a no brainer and what comes to mind when I have extra bananas to bake with, but it also just seems so BORING, especially after making this Coconut Banana Bread!
What is not hum-drum is peanut butter. What do you think about peanut butter banana muffins? You can never go wrong with peanut butter, right?
These are yum-yum-yum! and even a little health-ified by using some whole wheat flour and Greek yogurt for some of the moistness. They’re still a treat, but I just saved you a few unnecessary fat grams and calories.
You’re welcome 🙂
I made these to grab and go. This past weekend we all had different schedules and activities to attend, so having something freshly baked in the kitchen was a nice treat that we could enjoy on our own time.
I made 10 muffins and 2 mini loafs with the batter. You can make a 9″ x 5″ loaf or four mini loafs if you want. I like to make the mini breads to share with my co-workers and friends.
- 1 1/2 (about 3 large bananas) cups ripe banana, mashed
- 1/3 cup plain Greek yogurt (0% fat)
- 1/3 cup peanut butter, creamy
- 3 tablespoons butter, melted and cooled
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup coconut palm sugar (or granulated sugar)
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 cup dry roasted peanuts, chopped
Preheat oven to 350 degrees. Line a muffin pan with liners or grease a loaf pan(s).
In a large bowl beat together bananas, yogurt, peanut butter, melted butter and eggs until well combined. Beat in sugars.
In a medium bowl whisk together flours, baking soda, salt, cinnamon and allspice. Add to banana mixture and beat until blended.
Pour into prepared pans and sprinkle with chopped peanuts. Bake.
Muffins will take 20-25 minutes, mini loafs 25-30 and large loaf 60 minutes. Test by inserting a toothpick in the center. It's done if it comes out clean.
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 279mgCarbohydrates: 34gFiber: 2gSugar: 16gProtein: 6g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Adapted from Cooking Light, The New Way to Cook Light Cookbook. Peanut Butter-Banana Bread is also available on MyRecipes.Com